Primer on common Mexican cheeses
Gonna try to make some authentic mexican food? Confused about the types of cheeses that are mentioned in the recipes?
This article gives you a primer on six cheeses used in Mexican food:
- Queso blanco - Sometimes described as a cross between cottage cheese and mozzarella
- Queso fresco - A very mild feta is an acceptable substitute
- Panela - Similar in taste and texture to fresh mozzarella and absorbs other flavors easily
- Oaxaca/Asadero - Similar in texture to mozzarella and provolone
- Cotija - "Parmesan of Mexico"
- Añejo enchilado - A firm cheese that's been rolled in paprika. A strong feta could be substituted.